Time to prepare:
Time to cook:
Ingredients (6 persons):
250 Grams of pancit lomi (thick rice noodles) 2 Tablespoons of minced garlic 1 Onion chopped 2 Tablespoons of green onion (sibuyas na mura) 1 Teaspoon of hibe (dried shrimps) 100 Grams of minced pork 100 Grams of sliced pork liver 100 Grams of sliced chicken 1 Small tofu cut in cubes 2 Tablespoons of cornstarch 2 Tablespoons of patis (fish sauce)1 Teaspoon of atsuete or natural food coloring (red) Salt and pepper to taste Half a cup of munggo sprouts (toge) Half a cup of thinly sliced cabbage 1 Carrot thinly sliced 2 Cups of water Chili (optional)
How to prepare:
During cool weather and rainy season a bowl of piping hot warm soup is truly comforting!
1. In a large cooking pan, start by putting the cooking oil. Cook the garlic and onions. Add the dried shrimps, minced pork, chicken, tofu and liver. Fry them for about five minutes. Season with salt, pepper and some fish sauce (patis). Pour the 2 cups of water and let it boil for twenty minutes.
2. Add the noodles and vegetables and let it simmer for about five minutes. Dissolve the cornstarch and food coloring in about two tablespoons of water from the boiling pot. Pour this mixture on the soup to thicken it and continue boiling for another five minutes. Serve with sliced boiled egg, chopped green onions, fried garlic and sliced chilis.